Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 cup long-grain white rice, rinsed (approx. 200g)
  • ½ medium white onion, finely chopped (approx. 75g)
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained (approx. 400g)
  • 2 cups chicken broth (475 ml)
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon ground black pepper
  • Optional: ¼ cup chopped cilantro, for garnish (approx. 10g)

Instructions:

  1. Heat the oil in the saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more, until fragrant.
  2. Add the rinsed rice to the saucepan and cook, stirring constantly, until lightly toasted, about 3 minutes. This helps prevent the rice from becoming sticky.
  3. Pour in the diced tomatoes (undrained) and chicken broth. Stir in the chili powder, cumin, salt, and pepper.
  4. Bring the mixture to a boil. Then, reduce heat to low, cover the saucepan tightly, and simmer for 20 minutes, or until the liquid is absorbed and the rice is tender.
  5. Remove the saucepan from the heat and let it sit, covered, for 5 minutes.
  6. Fluff the rice with a fork and garnish with chopped cilantro, if desired. Serve hot.